Description
These Brown Sugar Rhubarb Oat Cookies are chewy, buttery, and perfectly balanced with tart rhubarb and warm brown sugar. The oats add a wholesome texture while the rhubarb brings a bright, fruity zing in every bite. Whether you bake them for springtime joy or cozy afternoons, they’re a rustic treat that feels both homey and fresh.
Ingredients
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1 cup unsalted butter, softened
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1¼ cups packed light brown sugar
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2 large eggs
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1½ tsp vanilla extract
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1½ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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2 tsp ground cinnamon
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3 cups old-fashioned rolled oats
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1½ cups fresh rhubarb, finely chopped
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, cream together butter and brown sugar until fluffy.
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Beat in eggs one at a time, then stir in vanilla.
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In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
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Gradually mix dry ingredients into the wet mixture. Stir in oats and chopped rhubarb.
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Scoop dough by tablespoons onto baking sheets, spacing about 2 inches apart.
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Bake for 10–12 minutes, or until edges are golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Use fresh rhubarb for best flavor and color. You can also toss the rhubarb in a teaspoon of flour before mixing in to reduce moisture. For added sweetness, stir in white chocolate chips or golden raisins.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg